Did you know the average American eats over 5 pounds of cheesecake yearly? That’s a lot of creamy delight! If you’re craving a slice of heaven, I’ve got the perfect blackberry cheesecake recipe for you. It’s creamy, packed with flavor, and has a vibrant swirl of fresh blackberry puree.
This blackberry cheesecake recipe makes 12 servings. It has a buttery graham cracker crust with a hint of cinnamon. The filling is made with 32 ounces of cream cheese, making it smooth and creamy.
To balance the richness, I added the zest and juice of a lemon. This adds a bright note to the creamy cheesecake.
The cheesecake’s stunning blackberry swirl is what makes it special. I use 1 ½ pints of fresh blackberries to make a luscious compote. This compote is swirled into the cheesecake batter. The result is a dessert that’s as beautiful as it is delicious. With just 15 minutes of prep and 90 minutes in the oven, you’ll have a show-stopping treat for any occasion.
Why This Blackberry Cheesecake Recipe Is Perfect for Any Occasion
I love this blackberry cheesecake recipe because it’s versatile and always impresses. It’s great for dinner parties or when you just want a sweet treat. This dessert is perfect for any occasion.
A Perfect Balance of Flavors
The blackberry swirl cheesecake has a wonderful flavor mix. Tart blackberries and creamy cheesecake come together beautifully. A touch of lemon and cinnamon adds to the taste, making every bite a delight.
Make-Ahead Convenience
This cheesecake is perfect for busy hosts. You can make it ahead and chill it for 4-6 hours or overnight. This lets the flavors blend and the texture set perfectly. When guests arrive, your dessert is ready.
No Special Techniques Required
Don’t worry if you’re new to baking cheesecakes. This recipe is easy for both beginners and pros. Sour cream makes it light and creamy, even for first-timers. With simple steps and common ingredients, you’ll make a stunning dessert easily.
| Feature | Benefit |
|---|---|
| Flavor Balance | Tart blackberries + creamy base |
| Make-Ahead | 4-6 hours or overnight refrigeration |
| Ease of Preparation | No special techniques needed |
Essential Ingredients and Kitchen Equipment
Ready to make a delicious blackberry cheesecake? Let’s look at the ingredients and tools you need. This recipe mixes sweet and tangy flavors for a dessert that will wow everyone.
Graham Cracker Crust Components
For the crust, you’ll need graham cracker crumbs, melted butter, sugar, and a pinch of salt. The graham cracker crumbs are the base. Melted butter holds it all together. Here’s what you need:
- 1 ½ cups graham cracker crumbs (about 1 ½ sleeves)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon coarse kosher salt
Cheesecake Filling Ingredients
The creamy filling is the main attraction. You’ll need:
- 1 pound cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold heavy whipping cream
- 1 envelope unflavored powdered gelatin
- Don’t forget the sour cream! It adds a tangy flavor that balances the sweetness perfectly.
Blackberry Topping Essentials
For the topping, you’ll need fresh or frozen blackberries. If using fresh, aim for peak ripeness in July-August. You’ll also need:
- 12 oz blackberries
- ¼ cup granulated sugar
- 2 tablespoons water
Required Kitchen Tools
Lastly, make sure you have these tools on hand:
- 9-inch springform pan
- Electric mixer
- Food processor (for graham cracker crumbs)
- Mixing bowls
- Measuring cups and spoons
With these ingredients and tools, you’re ready to make a mouthwatering blackberry cheesecake. It serves 8 and has 384 calories per slice. Happy baking!
Step-by-Step Blackberry Cheesecake Recipe
Let’s make this tasty blackberry cheesecake. It’s a bit of work, but it’s worth it. We’ll cover every step, from making the crust to adding the finishing touches.
Preparing the Graham Cracker Base
First, heat your oven to 350 degrees Fahrenheit. Mix 1 1/4 cups of graham cracker crumbs with 6 tablespoons of melted butter and 1/4 cup of brown sugar. Press this mix into a 9-inch springform pan. Bake for 8-10 minutes until it’s golden.
Making the Creamy Filling
Beat 24 ounces of cream cheese with 1 cup of sugar until it’s smooth. Add 1 cup of sour cream and 1 tablespoon of vanilla extract. Then, beat in eggs one at a time. This makes the filling smooth and prevents lumps.
Creating the Blackberry Swirl
Puree 12 ounces of blackberries and strain them. Pour the cheesecake filling into the crust. Add spoonfuls of blackberry puree on top and swirl it with a knife for a marbled look.
Baking and Cooling Instructions
Put the cheesecake in a water bath and bake at 325°F for 55-65 minutes. It should barely jiggle in the middle. Turn off the oven and let it cool for an hour. Then, refrigerate it for at least 8 hours before serving.
| Step | Time | Temperature |
|---|---|---|
| Bake Crust | 8-10 minutes | 350°F |
| Bake Cheesecake | 55-65 minutes | 325°F |
| Cool in Oven | 1 hour | Off |
| Chill | 8 hours | Refrigerated |
Pro Tips for the Perfect Cheesecake
I’ve baked many cheesecakes and I’m eager to share my best tips. These tricks will help you make a creamy blackberry cheesecake. They’ll also help you avoid common mistakes.
First, let your ingredients sit at room temperature for 2 hours. This makes mixing smooth and prevents lumps. Use a medium saucepan to cook the blackberry mixture until it’s thick and jammy.
Don’t overmix your cheesecake batter. Mix just enough to combine the ingredients. This avoids air bubbles that can cause cracks. Add vanilla extract last for the best taste.
For baking, use a water bath. Fill a 9×13-inch pan with water and place it on the bottom rack of your oven. This keeps the cheesecake moist and prevents cracks. Bake at 325°F for about 55 minutes.
After baking, cool your cheesecake in the oven for an hour. This slow cooling helps prevent cracks. Once it’s room temperature, cover it with plastic wrap and refrigerate overnight.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 24 ounces | Full-fat for best texture |
| Graham crackers | 1 1/2 cups | About 12 full sheets |
| Sour cream | 8 ounces | Adds creaminess |
| Granulated sugar | 1 1/4 cups + 5 tbsp | For filling and crust |
| Eggs | 4 large | Room temperature |
For serving, top with fresh whipped cream and extra blackberry mixture. Remember, patience is key. Let your cheesecake set in the fridge for at least 8 hours before slicing and enjoying!
Conclusion
I’ve shared my favorite blackberry cheesecake recipe. It’s creamy and full of fresh fruit flavor. This dessert is a real showstopper, with 5 packages of cream cheese, 4 large eggs, and 1 ½ cups of juicy blackberries. The result is a rich, velvety texture that’s hard to resist.
Don’t just stick to the classic version! Try a vegan blackberry cheesecake for a plant-based option. Or, make blackberry cheesecake bars for easy serving. For a quick treat, blend the flavors into a blackberry cheesecake milkshake. Feeling fancy? Create a blackberry cheesecake parfait or a blackberry white chocolate cheesecake for an elegant twist.
This cheesecake keeps well in the fridge for 3-4 days, or freeze it for up to a month. With 364 calories per slice, it’s a decadent treat worth savoring. Whether you’re celebrating a special occasion or simply craving something sweet, this blackberry cheesecake is sure to impress. Give it a try and let me know how it turns out!
FAQ – Blackberry Cheesecake
Can I use frozen blackberries instead of fresh ones?
Yes, frozen blackberries work well in this recipe. Just thaw them and drain any extra liquid before adding them to the cheesecake.
How long does the cheesecake need to chill before serving?
Chill the cheesecake for at least 4 hours. Overnight chilling is even better. This helps the flavors blend and the texture set.
Can I make this cheesecake without a springform pan?
You can use a regular cake pan lined with parchment paper. But, it might be harder to remove the cheesecake.
How do I prevent cracks on the surface of my cheesecake?
To avoid cracks, don’t overmix the batter. Bake in a water bath and cool slowly with the oven door open.
Can I make this recipe into a no-bake blackberry cheesecake?
This recipe is for a baked cheesecake. But, you can make a no-bake version by using gelatin and skipping the eggs.
How long can I store the blackberry cheesecake in the refrigerator?
Store the cheesecake in an airtight container for up to 5 days in the fridge.
Can I freeze this blackberry cheesecake?
Yes, freeze it for up to 2 months. Wrap it in plastic wrap and foil, then thaw in the fridge overnight before serving.
Is it possible to make a vegan version of this blackberry cheesecake?
Yes, make a vegan version by using plant-based cream cheese and coconut cream. Also, use a vegan egg substitute.
Can I use a different type of berry for this cheesecake recipe?
Absolutely! Try using raspberries, strawberries, or blueberries for different cheesecake flavors.
How do I achieve the perfect blackberry swirl in my cheesecake?
For a beautiful swirl, drop blackberry mixture on the batter. Then, use a knife or skewer to swirl it gently, without mixing too much.
Blackberry Cheesecake Recipe
Ingredients
- Graham Cracker Crust Components
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon coarse kosher salt
- Cheesecake Filling Ingredients
- 1 pound cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold heavy whipping cream
- 1 envelope unflavored powdered gelatin
- 8 ounces sour cream
- Blackberry Topping Essentials
- 12 oz blackberries
- ¼ cup granulated sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F.
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into a 9-inch springform pan and bake for 8-10 minutes.
- Beat cream cheese with powdered sugar until smooth. Add sour cream and vanilla extract, then beat in eggs one at a time.
- Puree 12 oz of blackberries and strain them.
- Pour cheesecake filling into the crust and swirl the blackberry puree into it.
- Bake at 325°F for 55-65 minutes until the center barely jiggles. Cool for 1 hour in the oven, then refrigerate for at least 8 hours before serving.
Notes
- Allow ingredients to reach room temperature before starting to prevent lumps.
- A water bath is recommended to keep the cheesecake moist and avoid cracks.
- Chill for at least 8 hours before serving for the best texture.
